Baba Ghanoush is quite possibly the dip of all dips! This Middle Eastern roasted eggplant dip is creamy, rich, smoky, nutty and bright and couldn’t be more flavourful!
My Homemade Baba Ghanoush recipe starts with fresh globe eggplants, which are roasted to perfection. The secret here is using high heat (and, by high heat, I mean the broil function) to blister and char the skin. This process impart tons of smoky flavour and caramelizes and tenderizes this beautiful piece of produce. The flavourful and soft flesh is scooped out and mixed with nutty tahini, bright and vibrant lemon juice and sumac, aromatic garlic, smoky cumin and smoked paprika and Greek yoghurt, which adds extra creaminess and richness to this dish. A drizzle of olive oil ups the decadence factor, while the pomegranate seeds and parsley add a bit of crunch, tartness and freshness to this dip. All the ingredients combine to create a mouthwatering and satisfying bite.
It’s best enjoyed in its simplest form with warm pitas, naan or even your favourite crackers. Add it to your crudité or mezze platter alongside some homemade hummus and tzatziki for an incredible spread that will impress just about anyone.
Why buy store-bought Baba Ghanoush when you can make your own at home with a handful of ingredients and just a few minutes of your time. So, what are you waiting for?! Grab a spoon and come and cook with me! Enjoy!
Prep Time: 10 minutes
Cook Time: 20 - 30 minutes
Total Time: 30 - 40 minutes
Serves: 4 - 6
Ingredients:
2 medium globe eggplants (See Notes below)
1/4 cup Greek yoghurt
3 Tbsp freshly squeezed lemon juice (approx. 1 lemon)
2 Tbsp tahini
1 large clove of garlic, minced
1/2 tsp kosher salt
1/4 tsp cumin
1 Tbsp olive oil
1/4 tsp sumac
1/4 tsp smoked paprika
1/4 cup pomegranate seeds
2 Tbsp parsley leaves, finely chopped, as garnish
Instructions:
Set the oven to broil and line a 11” x 17” baking sheet with aluminum foil. Lay the eggplant over top and pierce them a few times with a fork.
Transfer the baking sheet to the oven and broil the eggplant for 20 - 30 minutes or until the eggplant is fork tender, substantially reduced in size and the skin nicely blistered and charred. Using tongs, rotate the eggplant every 10 minutes for the duration of the cook time. Remove the eggplant from the oven and let it cool.
Once cool, cut the eggplant in half lengthwise. Using a spoon, scoop out the flesh and discard the stem and skin. Give the eggplant flesh a rough chop and transfer it to a fine mesh strainer and let it drain for 15 minutes.
To a medium bowl, add the Greek yoghurt, lemon juice, tahini, garlic, salt, cumin and eggplant and mix until combined.
Using the back of your spoon, create a circular swirl in the Baba Ghanoush. Drizzle olive oil into the crevices and top it with a sprinkling of sumac, smoked paprika, pomegranate seeds and parsley.
Serve it alongside sliced pitas, naan, your favourite crackers or some fresh veggies. Enjoy!
Notes:
Venting the Eggplant: Piercing the eggplant with a fork a few times is a must when broiling eggplant. This will allow the eggplant to vent as it roasts. Failure to do so may result in the eggplant bursting in the oven, leading to a lengthy and messy clean up.
Cook Time May Vary: Depending on the size of your eggplant, the broil time may vary. You want to ensure that your eggplants are fully cooked and incredibly tender. If they haven’t reached that stage at the 30 minute mark, give them a few extra minutes and watch them closely. Undercooked eggplant will be slightly bitter and firmer and will change the flavour profile and texture of this dish.
Draining the Eggplant: Transfer the eggplant flesh to a fine meshed strainer and set aside to drain for 15 minutes. This step is critical as it removes excess moisture. After all the work you’ve put it in, you don’t want to be left with a soupy Baba Ghanoush. Discard the resulting juices.
Consistency is a Matter of Preference: A traditional Baba Ghanoush has some texture to it, with pieces of eggplant disbursed throughout. But, if you prefer a smoother and silkier texture, just add the broiled eggplant flesh, yoghurt, tahini, lemon juice, garlic, salt and cumin to a food processor and pulse until smooth.
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